Cooking With Tea

Glacial Atmosphere Dessert

COOKING WITH TEA

Glacial Atmosphere

The #PaletteForYourPalate Tea Entrée From Farm to Tidal is Executive Chef Franck Desplechin’s creation, inspired by TEALEAVES Organic Peppermint + Pantone 290C + Mood: Refreshed.

Notes from Olivier Belliard, Executive Chef at The St. Regis San Francisco:

“The freshness of the mint, paired with the frozen berries, creates a double impact and perception of a glacial flavor.”

[[ recipeID=recipe-9kq2mx0hl, title=Glacial Atmosphere ]]

Tea in Recipe

BLACK TEA

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Glacial Atmosphere

“The freshness of the mint, paired with the frozen berries, creates a double impact and perception of a glacial flavor. This is intensified by the heat of the liquid sauce is drizzled on top.” - Olivier Belliard, Executive Chef at The St. Regis San Francisco

Servings: 1

Keywords: Sweet, Pantone, Dessert

  • Prep Time: 1 hours 30 mins
  • Cook Time: 0 mins
  • Total Time: 1 hours 30 mins

Ingredients

Instructions

Ingredients

Glacial Atmosphere Dessert

  • 1 White Chocolate Sphere (see recipe below)
  • 6 Grams Glacial Peppermint Bark (see recipe below)
  • 25 Grams Blueberries
  • 15 Grams Raspberries
  • 25 Grams Blackberries
  • ½ Gram Lemon Zest
  • 1 Blueberry Sponge Cake (see recipe below)
  • Fresh Mint Leaves
  • Gold Leaf
  • Warm Chocolate Peppermint Sauce (see recipe below)

White Chocolate Sphere

  • 100 Gram White Chocolate
  • 8 Grams Blueberry Purée

Glacial Peppermint Bark

  • 100 Grams White Chocolate
  • 50 Grams Pre-Broken Pieces of Peppermint Candy

Blueberry Sponge Cake

  • 50 Grams Blueberry Purée
  • 70 Grams Almond Paste
  • 4 Large Egg Whites
  • 3 Large Egg Yolks
  • 80 Grams Sugar
  • 40 Grams All Purpose Flour

Warm Chocolate Peppermint Sauce

Instructions

Glacial Atmosphere Dessert

  1. Start by filling half of one of the white chocolate spheres with 15 grams of blueberries and 10 grams of blackberries.
  2. Break the glacial peppermint bark into pieces and add it with berries.
  3. With a microplane, add lemon zest.
  4. Using warm water to seal, gently slide the half sphere on top.
  5. Quickly polish sphere and keep in freezer.
  6. On the dessert plate, break the sponge cake and place into beautifully displayed pieces.
  7. Add some berries and gold leaves on the berries and a few small mint leaves on the plate.
  8. Place frozen sphere carefully.
  9. When the dish is ready to serve, add warm chocolate peppermint sauce into a creamer and gently pour sauce over the sphere.
  10. The sphere will begin to melt to reveal the berries inside.
  11. Enjoy!

White Chocolate Sphere

  1. Melt 100 grams of white chocolate in bain marie (hot water bath).
  2. Incorporate blueberry purée into melted chocolate.
  3. Temper the chocolate around spherical mold to create half sphere chocolate sphere.
  4. Select fresh berries, place in freezer and set aside for later.

Glacial Peppermint Bark

  1. Temper the white chocolate and incorporate pre-broken pieces of the peppermint candy.
  2. Store bark in freezer.

Blueberry Sponge Cake

  1. Mix blueberry purée with egg whites, egg yolks, sugar and flour until a smooth dough is obtained.
  2. Pass through the sieve and pour into an ISI Gourmet Whip canister.
  3. Charge it with 4 N2O charges and shake after each charge.
  4. Let the canister rest in fridge for at least 2-4 hours.
  5. Prepare paper cup by cutting 3 small slits on base of the cup using scissors (this will allow the vapor to escape).
  6. Spray cup with light coat of nonstick spray to make it easier to release delicate sponge cake once cooked.
  7. Fill about 1/3 of the paper cup with blueberry foam (foam will expand significantly when cooked so do not overfill).
  8. Place filled cup in microwave and cook for 40 seconds at maximum power.
  9. Remove from microwave and let it cool at room temperature.
  10. With help of a small spatula, carefully release sponge cake from paper cup.
  11. Flip the cup and tap top to release sponge cake.

Warm Chocolate Peppermint Sauce

  1. Infuse 3 TEALEAVES Organic Peppermint Whole Leaf Pyramid Teabags into liquid cream.
  2. Melt white chocolate in a separate bain marie.
  3. Once both components are ready, mix together (consistency should be a thick running sauce).
  4. Set aside for the moment in the bain marie.

Notes

TEALEAVES’ and Pantone Color Institute’s #PaletteForYourPalate is a first-of-its-kind collaboration where 10 iconic tea blends serve as muse to over 30 world-class chefs and mixologists. Their creations culminate into a feast for the eyes, with the viewer ‘tasting’ the intimate expressions of the culinary, mixology, pastry artists’ rendition of Tea+Color+Mood.

Find recipes for these edible works of art exclusively on Tealeaves Recipes and #PaletteForYourPalate.